🍺🧃FOR MAKING FERMENTED PREPARATIONS🍷🍹

🍺I'M MAKING BEER, HOW MUCH PURÉE SHOULD I USE?

For beer, we recommend using 0.5 to 2.5 lbs of purée per gallon, depending on how prominent you want the fruit flavor to be. Lighter additions (around 0.5–1 lb) give a subtle fruit character, while higher amounts (2–2.5 lbs) deliver bold, juicy flavor—great for fruited sours, IPAs, and experimental brews.

👉 If you're adding purée during fermentation, increase the quantity—some of the sugars will ferment out, reducing perceived sweetness and aroma, so you'll need more to retain strong fruit notes.

🫧 I'M MAKING HARD SELTZER, HOW MUCH PURÉE SHOULD I USE?

Start with 0.5 lb of purée per gallon of hard seltzer. This amount gives a balanced fruit presence without overpowering the base.

Want a more intense flavor or vibrant color? 🍓🍋 Feel free to add more purée—especially for tropical profiles like mango or passion fruit. Just remember to adjust for sugar content if you're fermenting the purée directly.

🍷 I'M MAKING WINE, HOW MUCH PURÉE SHOULD I USE?

Use between 3–6 lbs of purée to make 3–5 gallons of wine, depending on the strength, body, and character you're going for. Fruit wines often require more purée for both flavor and fermentation sugars.

🍯 I'M MAKING MEAD, HOW MUCH PURÉE SHOULD I USE?

We suggest 3–5 lbs of purée per gallon of mead. This depends on how fruity or full-bodied you want the final result. 🍯

Tropical purées like pineapple or passion fruit pair beautifully with honey bases, while berries like blueberry or blackberry bring rich tannins. Adjust your additions depending on your other ingredients and the level of residual sweetness you’re aiming for.

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